📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie plate. This is crucial to prevent sticking—trust me, I learned the hard way!
2. If using a store-bought pie crust, gently unroll it and fit it into the prepared pie plate. Trim any excess dough and crimp the edges. If making your own crust, follow your recipe's instructions. Make sure you really work that dough so it's not too dry, otherwise your crust will be like a cracker!
3. In a food processor or blender, combine the artichoke hearts, spinach, nutritional yeast, garlic powder, onion powder, salt, and pepper. Pulse until finely chopped but not pureed. You want some texture; this isn't baby food, right?
4. In a separate bowl, whisk together the plant-based milk, cornstarch, and lemon juice until smooth. Don't overthink it, just whisk until there are no lumps—simple as that!
5. Add the milk mixture to the artichoke and spinach mixture. Stir well to combine everything evenly. It will be a bit watery to start, that's alright—it’ll thicken as it bakes.
6. Gently pour the filling into the pie crust. Sprinkle the vegan cheese evenly over the top. Mmm, cheese!
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. The center should be just slightly jiggly—don't overbake it, or it'll be dry. A toothpick inserted near the center should come out with only a few moist crumbs attached.
8. Let the quiche cool completely on a wire rack before slicing and serving. This allows the filling to set completely and makes for neater slices. Patience, young padawan!